Good Food
Kitchen hacks, The Eso 8, superweeds, savory pancakes
What’s the old adage — there’s no use crying over spilt milk? The same goes for burnt toast, according to Cal Peternell. He offers hacks and fixes for the most common kitchen flubs.
By Evan Kleiman • • 56m ListenWhat’s the old adage — there’s no use crying over spilt milk? The same goes for burnt toast, according to Cal Peternell. He offers hacks and fixes for the most common kitchen flubs. Next, mother and daughter Maria and Cindy Vera share their battle with the city to keep their family business called La Gloria, which has been making flour tortillas since 1954. Gustavo Arellano returns to share the Eso 8 in the flour and corn brackets of the Great Tortilla Tournament of Champions. H. Claire Brown reports on herbicide’s losing battle against superweeds. LA Times restaurant critic Bill Addison bites into an array of savory pancakes in Koreatown. And quince is having its day at the farmer’s market.
In this episode
6 storiesHow to fix burnt toast or mushy rice? Chef Cal Peternell shares tips and hacks
Kitchen mistakes: Whether you’re a home cook or a Michelin-starred chef, we’ve all made them. In real life, sometimes you reach for the salt instead of the sugar. Or a teaspoon gets swapped for a tablespoon.
Read the story13 minIn the Weeds: Long-time tortilla business La Gloria faces closure threat in land dispute
Maria Vera was 6 years old when she left Mexico with her family, where her father operated a tortilla factory in Mexico City.
Read the story9 minThen there were 8: A step closer to handing out the Golden Tortilla
It’s down to the Eso 8 in the KCRW and Gustavo’s Great Tortilla Tournament .
Read the story9 minWeed out superweeds with innovative planting tactics
Superweeds have developed resistance to herbicides as a result of repeated use of the same pest management tactics.
Read the story9 minSavoring the savory pancake: Bill Addison reviews HanEuem
On the corner of Western and 6th Street sits HanEuem . Former mortgage broker Wonsuk “John” Kang took up cooking four years ago, starting with a food truck featuring Polish dogs and nachos topped with a burger.
Read the story8 minFuzzy like a peach, quince rolls into the farmer’s market
Shopping for fall produce, market correspondent Gillian Ferguson chats with Brittany Cassidy about quince, which she is using at Violet in Westwood. A starchier fruit, Cassidy is poaching quince in red wine for her Basque cheesecake.
Read the story9 min
